Slowly pulled pork with baked beans and slaw SOOOOOOOEEEEY! Gimme some o dat PIG! We got a Boston Butt cooked so slowly that pig thinks he’s just gettin a tan. At least that’s what it tastes like. With your choice of Tennessee Wet, Kansas City Dry Rub or North Carolina Vinegar based! Pork Sausage with Fennel (amino acids) Mangia! You'll feel like youse is at da famous San Gennaro festival in New Yawk's Little Italy after drinkin' dis. But widdout the annoying bridge-and-tunnel crowds askin' "How much is doze zeppoles? Tree fuh a dollah? I'll take tree."

Slowly pulled pork with baked beans and slaw SOOOOOOOEEEEY! Gimme some o dat PIG! We got a Boston Butt cooked so slowly that pig thinks he’s just gettin a tan. At least that’s what it tastes like. With your choice of Tennessee Wet, Kansas City Dry Rub or North Carolina Vinegar based! Pork Sausage with Fennel (amino acids) Mangia! You’ll feel like youse is at da famous San Gennaro festival in New Yawk's Little Italy after drinkin' dis. But widdout the annoying bridge-and-tunnel crowds askin' "How much is doze zeppoles? Tree fuh a dollah? I'll take tree."

Slowly pulled pork with baked beans and slaw SOOOOOOOEEEEY! Gimme some o dat PIG! We got a Boston Butt cooked so slowly that pig thinks he’s just gettin a tan. At least that’s what it tastes like. With your choice of Tennessee Wet, Kansas City Dry Rub or North Carolina Vinegar based! Pork Sausage with Fennel (amino acids) Mangia! You’ll feel like youse is at da famous San Gennaro festival in New Yawk’s Little Italy after drinkin’ dis. But widdout the annoying bridge-and-tunnel crowds askin’ “How much is doze zeppoles? Tree fuh a dollah? I’ll take tree.”

Slowly pulled pork with baked beans and slaw SOOOOOOOEEEEY! Gimme some o dat PIG! We got a Boston Butt cooked so slowly that pig thinks he’s just gettin a tan. At least that’s what it tastes like. With your choice of Tennessee Wet, Kansas City Dry Rub or North Carolina Vinegar based! Pork Sausage with Fennel (amino acids) Mangia! You’ll feel like youse is at da famous San Gennaro festival in New Yawk’s Little Italy after drinkin’ dis. But widdout the annoying bridge-and-tunnel crowds askin’ “How much is doze zeppoles? Tree fuh a dollah? I’ll take tree.”

Slowly pulled pork with baked beans and slaw SOOOOOOOEEEEY! Gimme some o dat PIG! We got a Boston Butt cooked so slowly that pig thinks he’s just gettin a tan. At least that’s what it tastes like. With your choice of Tennessee Wet, Kansas City Dry Rub or North Carolina Vinegar based!

Slowly pulled pork with baked beans and slaw SOOOOOOOEEEEY! Gimme some o dat PIG! We got a Boston Butt cooked so slowly that pig thinks he’s just gettin a tan. At least that’s what it tastes like. With your choice of Tennessee Wet, Kansas City Dry Rub or North Carolina Vinegar based!

SOOOOOOOEEEEY! Gimme some o dat PIG! We got a Boston Butt cooked so slowly that pig thinks he’s just gettin a tan. At least that’s what it tastes like. With your choice of Tennessee Wet, Kansas City Dry Rub or North Carolina Vinegar based!

Jambon, Brie, Beurre on Baquette (Dijon mustard) Bon Appetit! Le Jambon. Le Brie. Le Beurre. Sur une baguette. The French know that the simplest ingredients make the best sandwiches and now so do you! Except you’re better than those Gallic reprobates because yours comes with its own straw! A votre santé! Braunschweiger liverwurst on pumpernickel with cornichons (mustard) Did you know that Liverwurst is only about 15% liver? The rest is made from other parts of the pig including the yummy fat (for flavor!) and black pepper, marjoram, allspice, thyme... BUT WHO CARES? Spread this baby on a thick piece of black bread with mustard and pickles and you got a fatty, meaty treat that would make even a vegetarian like Hitler change his ways! And don’t worry about cutting the crusts off this sammy! We pulverized and liquidized and flavorized ‘er into a performance beverage that would make any steroid-enhanced swimmer jump out of the pool and shout “Prost, Mahlzeit” Pork sausage, eggs, peppers, onions (tortilla) The U.S./Mexico border comes with its fair share of conflict. Between terrified drug mules and outraged Minutemen, the area can be a hotbed of unreported violence and despair. So we decided to bring these factions together with our new Breakfast Burrito flavor! We took the best of American and Mexican cultures and combined them in our multicultiest beverage ever!

Jambon, Brie, Beurre on Baquette (Dijon mustard) Bon Appetit! Le Jambon. Le Brie. Le Beurre. Sur une baguette. The French know that the simplest ingredients make the best sandwiches and now so do you! Except you’re better than those Gallic reprobates because yours comes with its own straw! A votre santé! Braunschweiger liverwurst on pumpernickel with cornichons (mustard) Did you know that Liverwurst is only about 15% liver? The rest is made from other parts of the pig including the yummy fat (for flavor!) and black pepper, marjoram, allspice, thyme... BUT WHO CARES? Spread this baby on a thick piece of black bread with mustard and pickles and you got a fatty, meaty treat that would make even a vegetarian like Hitler change his ways! And don’t worry about cutting the crusts off this sammy! We pulverized and liquidized and flavorized ‘er into a performance beverage that would make any steroid-enhanced swimmer jump out of the pool and shout “Prost, Mahlzeit” Pork sausage, eggs, peppers, onions (tortilla) The U.S./Mexico border comes with its fair share of conflict. Between terrified drug mules and outraged Minutemen, the area can be a hotbed of unreported violence and despair. So we decided to bring these factions together with our new Breakfast Burrito flavor! We took the best of American and Mexican cultures and combined them in our multicultiest beverage ever!

Jambon, Brie, Beurre on Baquette (Dijon mustard) Bon Appetit! Le Jambon. Le Brie. Le Beurre. Sur une baguette. The French know that the simplest ingredients make the best sandwiches and now so do you! Except you’re better than those Gallic reprobates because yours comes with its own straw! A votre santé! Braunschweiger liverwurst on pumpernickel with cornichons (mustard) Did you know that Liverwurst is only about 15% liver? The rest is made from other parts of the pig including the yummy fat (for flavor!) and black pepper, marjoram, allspice, thyme... BUT WHO CARES? Spread this baby on a thick piece of black bread with mustard and pickles and you got a fatty, meaty treat that would make even a vegetarian like Hitler change his ways! And don’t worry about cutting the crusts off this sammy! We pulverized and liquidized and flavorized ‘er into a performance beverage that would make any steroid-enhanced swimmer jump out of the pool and shout “Prost, Mahlzeit”

Jambon, Brie, Beurre on Baquette (Dijon mustard) Bon Appetit! Le Jambon. Le Brie. Le Beurre. Sur une baguette. The French know that the simplest ingredients make the best sandwiches and now so do you! Except you’re better than those Gallic reprobates because yours comes with its own straw! A votre santé! Jambon, Brie, Beurre on Baquette (Dijon mustard) Bon Appetit! Le Jambon. Le Brie. Le Beurre. Sur une baguette. The French know that the simplest ingredients make the best sandwiches and now so do you! Except you’re better than those Gallic reprobates because yours comes with its own straw! A votre santé!

Jambon, Brie, Beurre on Baquette (Dijon mustard) Bon Appetit! Le Jambon. Le Brie. Le Beurre. Sur une baguette. The French know that the simplest ingredients make the best sandwiches and now so do you! Except you’re better than those Gallic reprobates because yours comes with its own straw! A votre santé! Spam on white toast with mayonnaise Direct from the heartland of America came two of the greatest innovations in modern food production history: Spam and Wonder Bread! SPAM: The Ne Plus Ultra of Mystery Meat! Wonder Bread: The gummy, spongy staff of life that barely even counts as bread. Only Liquid Innovations can top the industrial achievement represented by these products... BY COMBINING THEM IN LIQUID FORM! Salty, savory and vaguely meat-flavored with an accompanying after-taste of bread-like substance! And don’t worry! We didn’t forget the mayo!

Jambon, Brie, Beurre on Baquette (Dijon mustard) Bon Appetit! Le Jambon. Le Brie. Le Beurre. Sur une baguette. The French know that the simplest ingredients make the best sandwiches and now so do you! Except you’re better than those Gallic reprobates because yours comes with its own straw! A votre santé! Spam on white toast with mayonnaise Direct from the heartland of America came two of the greatest innovations in modern food production history: Spam and Wonder Bread! SPAM: The Ne Plus Ultra of Mystery Meat! Wonder Bread: The gummy, spongy staff of life that barely even counts as bread. Only Liquid Innovations can top the industrial achievement represented by these products . . . BY COMBINING THEM IN LIQUID FORM! Salty, savory and vaguely meat-flavored with an accompanying after-taste of bread-like substance! And don’t worry! We didn’t forget the mayo!

Jambon, Brie, Beurre on Baquette (Dijon mustard) Bon Appetit! Le Jambon. Le Brie. Le Beurre. Sur une baguette. The French know that the simplest ingredients make the best sandwiches and now so do you! Except you’re better than those Gallic reprobates because yours comes with its own straw! A votre santé! Ham, roast pork, baby swiss cheese (pickles+mustard) Even Fidel can’t resist this culinary opiate of the masses! Roasted pork marinated in mojo, melted swiss and a briny layer of pickles will tempt and fortify you for the long struggle against your oppressors! And you don’t need a plancha to press this pequeño – just a straw (included)!

Jambon, Brie, Beurre on Baquette (Dijon mustard) Bon Appetit! Le Jambon. Le Brie. Le Beurre. Sur une baguette. The French know that the simplest ingredients make the best sandwiches and now so do you! Except you’re better than those Gallic reprobates because yours comes with its own straw! A votre santé! Grilled leg of lamb, onions, cucumber, garlic (rosemary) Opa! You’ll feel more Greek than Zorba after chugging this traditional combination of roasted lamb seasoned with rosemary (direct from daddies garden in Ziegelhausen)! But what sets this sammy apart from its cousins is the taste of fresh pita bread, tomatoes and tzatziki made with strained yogurt. Cucumbery goodness in every swig, Suck it up with the bonus straw!